Source: Betty Crocker
Prep Time:20 min
Start to Finish:2 hr 20 min
Makes:24 brownies
Indulge in the ultimate peanut butter-chocolate bar, chock-full of a
favorite candy.
1 Serving: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat
3 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 160mg; Total Carbohydrate
26g (Dietary Fiber 0g, Sugars 18g); Protein 4g
Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat
Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
Chocolate-Stuffed Peanut Butter Brownies
1 1/3 cups packed brown sugar
1/4 cup butter or margarine, melted
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature chocolate-covered peanut butter cup candies, unwrapped (from 15
6-oz bag)
1/2 cup milk chocolate chips
Instructions
1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F).
Grease bottom and sides of 13×9-inch pan with shortening or spray with
cooking spray.
2. In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs
with electric mixer on medium speed, or mix with spoon, until well blended.
Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies
into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into
batter. Spread in pan.
3. Bake 25 to 30 minutes or until golden brown. Immediately press remaining
24 candies in brownies in 4 even rows of 6 candies each. Cool completely,
about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows. High Altitude
(3500-6500 ft): Decrease butter to 2 tablespoons and baking powder to 1/2
teaspoon.
Special Touch Wrap super-size brownies individually in plastic wrap for a
sure bake-sale winner. Storage To keep bars longer, wrap tightly, label and
freeze up to 6 months.
